Coconut Chocolate Quinoa Macaroons

I’m okay to admit that I have a slight obsession with macaroons. I’ve posted a couple recipes for the raw version on the blog this past summer, but today I have something new for you! These coconut chocolate quinoa macaroons are magnificent. They’re crunchy on the outside, coated with the flavor of toasted coconut, but soft and gooey on the inside. They’re melt-in-your-mouth good. And to add to their fabulousness, they’re naturally gluten-free, refined sugar-free and full of protein from the quinoa.macaroons

Coconut Chocolate Quinoa Macaroons
  • 2 cups unsweetened shredded coconut
  • 1 cup quinoa flakes
  • ⅔ cup liquid honey
  • 3 egg whites
  • 1 Tbsp pure vanilla extract
  • ⅔ semi-sweet chocolate chips
  1. Combine the egg whites and honey in a heatproof bowl.
  2. Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water inside and whisk the eggs and honey together until creamy and warm. Test with your finger - if they’re warm to the touch, they’re tempered.
  3. When the egg and honey mixture is warm to the touch, take the bowl off the heat and mix in coconut, quinoa and salt.
  4. Chill in the fridge for at least two hours.
  5. Preheat the oven to 325 degrees F and line a baking sheet with double parchment paper.
  6. Scoop and roll the coconut quinoa dough into small balls and place onto the baking sheet. You will probably need to form the cookies into little round half domes with your fingers, pressing them together tightly so they are sure to stick together while baking.
  7. Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.
  8. Let them cool for at least 10 minutes or until completely cooled.
  9. Set up a double boiler and bring the water to a boil on medium-low heat. Place the chocolate in the top saucepan and stir until smooth and melted. Drizzle the melted chocolate on cooled macaroons.
  10. If planning to store the macaroons in the fridge, please separate each layer with parchment or waxed paper!


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